Get a load of this meal that's brimming with colour and flavour! With a herb-packed tabbouleh, mildly spiced beef meatballs and a creamy hummus dressing, all the elements come together for a delightful explosion of taste.
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/ Serving 2 people
Finely chop the garlic. Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the parsley. Zest the lemon to get a good pinch and slice into wedges.
In a large bowl, combine the beef mince, chermoula spice blend, the salt, egg, fine breadcrumbs and 1/3 of the garlic. Crumble in the fetta cubes and mix well. Using damp hands, shape heaped spoonfuls of the beef mixture into meatballs and set aside on a plate. You should get 4-5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes.
While the meatballs are cooking, melt the butter in a medium saucepan over a medium-high heat. Add the remaining garlic and cook until fragrant, 1 minute. Ad the water (for the couscous) and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
Add the tomato, baby spinach, parsley and lemon zest to the couscous and stir to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and the water (for the dressing). Season to taste.
Divide the couscous tabbouleh between plates and top with the Lebanese meatballs. Drizzle with the hummus dressing. Serve with any remaining lemon wedges.